There’s something undeniably primal and poetic about cooking with an open flame with a Santa Maria style grill from Bourbon Trail Grillworks. It’s the crackle of wood, the hypnotic dance of firelight, and the tantalizing aroma that takes us back to our roots. For me, this fiery affair began with a chance encounter with a Santa Maria BBQ Grill and led to a journey of culinary discovery that changed the way I think about food.
Let me take you on the smoky, savory trail of how I mastered the art of Santa Maria-style grilling, stumbled upon the recipe for my now-famous grilled bacon-wrapped corn with blue cheese, and fell head over heels for this extraordinary cooking tradition.
Love at First Sear
It all started on a crisp Saturday morning when I wandered into a local farmer’s market. There, nestled between the artisanal cheese stand and the organic honey booth, was a gleaming Santa Maria BBQ Grill. Its sleek yet rugged design caught my eye instantly. A bearded man in a cowboy hat was flipping tri-tip steaks over glowing red embers, the scent of oak wood smoke curling around him like a culinary halo.
“Wanna try?” he asked, handing me a slice of smoky, perfectly seared beef. The first bite was a revelation. The charred crust gave way to tender, juicy meat, its flavor elevated by the smoky kiss of the fire. I was hooked.
What Makes a Santa Maria Grill So Special?
For the uninitiated, Santa Maria Grills are a type of open-fire grill that originated in California’s Santa Maria Valley. What sets them apart is the adjustable grate that lets you control the distance between your food and the fire. It’s both art and science—a dance between heat, height, and timing. Mastering this grill, I would soon learn, is as much about intuition as it is about technique.
Unlike gas or electric grills, Santa Maria BBQ Grills use wood, typically red oak, which imparts a distinct smoky flavor. The Santa Maria BBQ Style Grill isn’t just a cooking method; it’s an experience, a ritual that turns every meal into an event.
My First Foray into Santa Maria Style Grilling
I knew I had to have one. A week later, I was the proud owner of my very own Santa Maria Grill. I felt like a knight with a new sword, ready to conquer the culinary world. My first attempt was, predictably, chaotic. I started with chicken thighs, thinking they’d be forgiving. Let’s just say the fire had other plans. After a few charred sacrifices to the grilling gods, I began to get the hang of it.
With each grilling session, I grew more confident. Tri-tip, ribs, and even vegetables found their way onto my grill. I became obsessed with the interplay of fire and food. But the real magic happened when I decided to experiment.
The Birth of Bacon-Wrapped Corn with Blue Cheese
One summer evening, I found myself with an odd assortment of ingredients: fresh corn, a pack of bacon, and a wedge of blue cheese. Inspiration struck like a lightning bolt. Why not combine them?
I wrapped each ear of corn in two strips of bacon, securing the ends with toothpicks. The next step was the cheese. I crumbled the blue cheese into a small bowl, mixing it with a touch of olive oil and garlic to create a creamy paste. The plan was simple: grill the bacon-wrapped corn until crispy, then slather on the blue cheese mixture while the corn was still hot.
As the corn hit the grill, the fire hissed and flared, the bacon fat dripping onto the embers. The smell was intoxicating. I carefully adjusted the grate, raising it to avoid burning the bacon while letting it crisp up beautifully. After about 15 minutes of careful tending, I brushed on the blue cheese mixture.
The result was a masterpiece. The smoky, salty bacon paired perfectly with the sweet corn, while the tangy blue cheese added a creamy, complex finish. My friends and family couldn’t get enough. It quickly became my signature dish, a crowd-pleaser at every cookout.
Why Santa Maria Grills Elevate Every Dish
The beauty of Santa Maria Grills lies in their versatility. Whether you’re cooking delicate fish, robust steaks, or even desserts (grilled peaches, anyone?), these grills bring out the best in every ingredient. The open flame adds a depth of flavor that’s impossible to replicate with other cooking methods.
Plus, there’s an undeniable joy in the process. Adjusting the height of the grate, stoking the fire, and watching your food transform is as satisfying as the meal itself. It’s not just cooking; it’s an art form.
Tips for Mastering Your Santa Maria BBQ Style Grill
- Choose the Right Wood: Red oak is traditional and provides a mild, sweet smoke. Experiment with other woods like hickory or mesquite for different flavor profiles.
- Preheat Properly: Let the fire burn down to hot embers before you start cooking. This ensures even heat and prevents flare-ups.
- Keep It Simple: The grill’s smoky flavor enhances even the simplest ingredients. A sprinkle of salt and pepper often does the trick.
- Use the Adjustable Grate: Mastering the height adjustment is key. Lower the grate for searing, then raise it for slow cooking.
- Experiment: Don’t be afraid to try new recipes. Grilled fruit, stuffed peppers, or even pizza can work beautifully.
The Joy of the Journey
Looking back, my Santa Maria grilling journey has been about more than just food. It’s been a lesson in patience, creativity, and the joy of sharing meals with loved ones. There’s a certain magic in gathering around an open fire, watching the flames dance, and savoring the fruits of your labor.
And while I’ve grilled countless dishes, from classic tri-tip to adventurous seafood experiments, my bacon-wrapped corn with blue cheese holds a special place in my heart. It’s a testament to the serendipity of cooking—how a random combination of ingredients can become a signature dish with a little imagination and a lot of fire.
So, if you’ve ever considered taking up Santa Maria-style grilling, my advice is simple: do it. Invest in a Santa Maria Grill, stock up on wood, and let the flames guide you. Who knows? You might just stumble upon your own culinary masterpiece.
